Description
Classic Bread and Butter Pickles featuring crisp cucumber slices and onions soaked in a sweet and tangy vinegar syrup spiced with mustard seeds, cinnamon, and cloves. These pickles are perfect to enjoy immediately stored in the fridge or preserved long-term through water bath canning.
Ingredients
Units
Scale
Vegetables
- 2 1/2 pounds pickling cucumbers, fresh from the market
- 1 pound white or yellow onions, thinly sliced
Salting
- 1/4 cup pickling salt
Pickling Syrup
- 1 1/4 cups white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
Pickling Spices
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 allspice berries plus a pinch of ground allspice
- 6 whole cloves plus a pinch of ground cloves
- 1/2 teaspoon ground turmeric
Instructions
- Rinse and Slice Cucumbers: Carefully rinse the cucumbers with water, scrubbing away any dirt especially from the ribs. Slice off 1/8 inch from each end and discard. Cut cucumbers into 1/4-inch thick slices and place in a large bowl.
- Salt, Chill, and Drain Cucumbers: Add the sliced onions and all of the pickling salt to the cucumbers. Stir thoroughly to distribute the salt evenly. Cover the mixture with a clean thin tea towel and top with a couple inches of ice. Refrigerate for 4 hours to draw out moisture. Afterward, discard the ice, rinse the cucumber and onion slices thoroughly twice, and drain well.
- Heat Jars: If you intend to store pickles outside the refrigerator, prepare canning jars by placing them on a metal rack in a large 16-quart pot. Fill the pot with warm water to cover jars by at least 1 inch, bring to a boil, then reduce heat to keep jars hot. Wash lids in hot soapy water. If refrigerating only, this step can be skipped.
- Make Pickling Syrup: In a large 4- or 6-quart pot, combine both vinegars, sugar, and all pickling spices (except salt). Bring the mixture to a boil, stirring until sugar dissolves completely. Add the drained cucumber and onion slices; bring the syrup back to a boil.
- Pack Jars and Add Syrup: Using a slotted spoon, pack the hot cucumbers and onions into the prepared jars leaving 1 inch of headspace. Pour the hot pickling syrup over the contents to within 1/2 inch from the rim. Wipe jar rims clean with a paper towel, place dry lids on top, and secure with screw bands. Repeat for all jars.
- Process in Hot Water Bath: For shelf-stable storage, return filled jars to the boiling water in the canning pot, ensuring water covers jars by at least 1 inch. Boil vigorously for 15 minutes, then remove jars carefully using tongs or jar lifters.
- Cool and Store: Allow jars to cool at room temperature until lids make a popping sound indicating proper seal. If any jar does not seal properly, refrigerate and consume within 3 months. Shelled jars kept in a cool, dark pantry can last up to one year. If water bath canning was skipped, store pickles in the refrigerator and consume within 3 months.
Notes
- Use pickling cucumbers for best texture and flavor.
- If you don’t plan to store pickles at room temperature, skip the hot water bath and refrigerate immediately.
- Ensure jars rest on a rack during water bath to avoid direct contact with pot bottom and prevent breakage.
- Discard ice from salt soak after 4 hours to avoid diluting flavors.
- Always wipe jar rims clean before sealing to ensure a proper seal.
- Process jars promptly after packing to keep contents hot and safe for preservation.
Nutrition
- Serving Size: 1/24th of recipe (approx. 1 jarred serving)
- Calories: 95
- Sugar: 20g
- Sodium: 633mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
